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Mar 13, 2015

Peanut Coconut Chutney Kadalai Chutney Moongphali Chutney

There are variety of chutney that is made and served for Idli and Dosa. Sharing with you today another version of chutney such Chutney using "Rosated" peanuts / Groundnuts / Moongphali / Shengdana / Verkadalai/Kappalandi.

Roasted groundnut is used to replace coconut in traditional recipes. In this recipe, I am using combo of groundnut and coconut. Roasted peanuts is very healthy for heart. If you are looking for low glycemic index food this chutney is very good (Just replace coconut completely and use roasted peanuts). If you don't like garlic, just exclude that form your ingredient list.

A QUICK AND EASY Yummilicious CHUTNEY recipe!!

Ingredients :-

Roasted Groundnut - 1/2 cup

Grated coconut - 1/4 cup

Green Chillies - 2 Nos. (or as per your preference)

Garlic Pod - 1 No. (optional)

Curry Leaves - 5 Nos.

Salt to taste

Water as requried

For tempering :-

Oil for tempering - 3 tsp

Mustard seeds - 1 tsp

Procedure :-

Put ingredients 1 to 6 in a blender and adding water grind to a smooth paste.

You can add the water as per your required consistency to make it thick or thin or medium.

In a tempering pan, heat oil and add mustard seeds. After they splutter add it to the chutney and mix well.

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